Sambal Kacang (Spicy Peanut Sauce)

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Sambal Kacang (Spicy Peanut Sauce)
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Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



Ingredients


  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce



Instructions


Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Servings
1 cup
Servings
1 cup
Sambal Kacang (Spicy Peanut Sauce)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



Ingredients


  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce



Instructions


Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Servings
1 cup
Servings
1 cup
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